Buttermilk Pound Cake

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A classic pound cake recipe from my childhood.

  • ½ cup butter, softened
  • ½ cup shortening
  • 2 cups granulated sugar
  • 4 eggs
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • ⅛ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  1. Preheat oven to 350 degrees. Cream butter and shortening together with an electric mixer; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.
  2. Dissolve baking soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture, mixing just until blended after each addition. Stir in vanilla and almond extracts.
  3. Pour batter into a greased and floured 12-cup Bundt pan. Bake for 1 hour, or until toothpick inserted into center of cake comes out clean. Cool in pan 10-15 minutes; remove from pan, and let cool completely on wire rack.


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